Roasted Butternut Squash Soup with Maple Candied Bacon

Roasted Butternut Squash Soup with Maple Candied Bacon is a gluten free soup. One portion of this dish contains approximately 9g of protein, 22g of fat, and a total of 368 calories. This recipe serves 6 and costs $1.66 per serving. This recipe from Life Made Simple requires salt, garlic, fresh ginger, and butternut squash. 21 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It can be enjoyed any time, but it is especially good for Autumn. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is good. Similar recipes include Thanksgiving Side Dish: Maple Bacon Pecan Roasted Butternut Squash, Roasted Brussels Sprouts, Butternut Squash and Bacon with Maple Soy Glaze, and Maple Roasted Butternut Squash Risotto with Bacon and Brown Butter Sage Topping.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

½ apple (any sweet variety), grated

6 strips bacon

2 tbsp. brown sugar

1 (3-4 lb.) butternut squash, halved, roasted and diced into 1″ chunks

⅛ tsp. cayenne pepper

¼ tsp. cayenne pepper

1 tsp. Dijon mustard

¼ tsp. fresh ginger, minced

¼ tsp. fresh thyme

3 cloves garlic

½ tsp. ground black (or white) pepper

½ c. heavy whipping cream, whipped for 2-3 minutes or until stiff peaks form

4 c. low-sodium chicken broth

1 tbsp. pure maple syrup

2 tbsp. olive oil

¼ tsp. paprika

¼ tsp. salt

1 tsp. salt

½ of a medium yellow onion, diced

Equipment:

baking paper

oven

frying pan

aluminum foil

baking sheet

mixing bowl

wire rack

whisk

dutch oven

blender

Cooking instruction summary:

Preheat oven to 425 degrees. On a sheet pan lined with parchment paper or a baking mat, toss thecubed butternut squash, diced onion and garlic in the olive oil, paprika, cayenne, pepper, and salt. Place in the oven and roast until the squash is tender, about 20-25 minutes.Meanwhile, to make the candied bacon, line a baking sheet with aluminum foil and top with a wire rack. In a small mixing bowl whisk together the syrup, brown sugar, mustard, salt, and cayenne pepper. Place slices of bacon on top and brush each side with the mixture. Reduce oven temperature to 350 degrees and bake until crisp and brown (but not burnt), about 30 minutes. Remove from the oven and allow to cool for 5 minutes before removing from the wire rack. Chop into chunks, set aside.In a large dutch oven or stock pot over medium heat add the apple and chicken broth. Bring to a simmer, then add the roasted vegetables along with the ginger and thyme. Cook for 10-15 minutes, then remove from the heat and immersion blend until silky smooth (use a blender and do it in 2-3 batches). Garnish with chopped candied bacon and a dollop of whipped cream.

 

Step by step:


1. Preheat oven to 425 degrees. On a sheet pan lined with parchment paper or a baking mat, toss thecubed butternut squash, diced onion and garlic in the olive oil, paprika, cayenne, pepper, and salt.

2. Place in the oven and roast until the squash is tender, about 20-25 minutes.Meanwhile, to make the candied bacon, line a baking sheet with aluminum foil and top with a wire rack. In a small mixing bowl whisk together the syrup, brown sugar, mustard, salt, and cayenne pepper.

3. Place slices of bacon on top and brush each side with the mixture. Reduce oven temperature to 350 degrees and bake until crisp and brown (but not burnt), about 30 minutes.

4. Remove from the oven and allow to cool for 5 minutes before removing from the wire rack. Chop into chunks, set aside.In a large dutch oven or stock pot over medium heat add the apple and chicken broth. Bring to a simmer, then add the roasted vegetables along with the ginger and thyme. Cook for 10-15 minutes, then remove from the heat and immersion blend until silky smooth (use a blender and do it in 2-3 batches).

5. Garnish with chopped candied bacon and a dollop of whipped cream.


Nutrition Information:

Quickview
368k Calories
8g Protein
22g Total Fat
39g Carbs
15% Health Score
Limit These
Calories
368k
18%

Fat
22g
34%

  Saturated Fat
8g
53%

Carbohydrates
39g
13%

  Sugar
13g
15%

Cholesterol
41mg
14%

Sodium
705mg
31%

Get Enough Of These
Protein
8g
18%

Vitamin A
24513IU
490%

Vitamin C
49mg
60%

Manganese
0.61mg
31%

Potassium
1049mg
30%

Vitamin B3
5mg
29%

Vitamin E
4mg
29%

Vitamin B6
0.47mg
24%

Magnesium
86mg
22%

Fiber
5g
21%

Vitamin B1
0.31mg
21%

Phosphorus
174mg
17%

Folate
64µg
16%

Calcium
143mg
14%

Copper
0.27mg
14%

Iron
2mg
12%

Vitamin B5
1mg
11%

Vitamin B2
0.19mg
11%

Selenium
6µg
9%

Vitamin K
6µg
6%

Zinc
0.88mg
6%

Vitamin B12
0.3µg
5%

Vitamin D
0.23µg
2%

covered percent of daily need
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Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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